Almond meal cake with peaches and blueberries (gluten-free, vegetarian)

We are in the heart of peach and blueberry season.  I love them fresh but sometimes we don't always get them fresh. Sometimes we buy too many because we're at the farmers market and they look beautiful and you tell yourself that you'll eat them all up before they go bad.  Well my peaches and my blueberries got super ripe.  Which while good for eating fresh, they can be quite the mess.  So rather than eat these beauties over the sink I gave them the respect they deserved and put them into an almond meal cake recipe that I find to be the perfect vehicle for super ripe fruits. Moist, buttery, and slightly sweet this cake melts in your mouth and brings forth the real beauty, texture, and flavor of the fruit it holds.

I find that I am using a lot of coconut powder in my recipes and in my morning yogurt.  I'm a big fan of Swad Coconut powder which you can find relatively cheaply at any Indian grocery store.  The coconut flour you find at specialty or gourmet stores can be expensive.  Its worth the trip to the Indian grocer.  While I'm there I stock up on other ingredients  you can find more cheaply there, like dried chickpeas, whole and ground spices, nuts and dried fruits, and tahini.


The Basics:
1. Prepare cake batter.
2. Slice peaches and add to the cake batter along with the blueberries.
3. Bake to golden perfection.
4. This cake has all the sweetness it needs so I don't add icing.  But a glaze would work wonderfully here.

Recipe:
6 tbs. melted butter
1 c. almond meal
1/2 c. coconut flour/powder
2. tbs. cornstarch
1 1/2 tsp. baking powder
1/2 tsp. salt
3 eggs
1/2 c. sugar
2 tsp. vanilla
2 ripe peaches cut into bite-sized chunks
1 c. blueberries

Method:
1. Mix almond meal, coconut flour, cornstarch, baking powder, and salt.
2. Over a double boiler with a few cups of boiling water in the bottom pan, whisk eggs in the top boiler/pan until foamy.
3. Whisk sugar into eggs.  Continue to whisk over the heat until sugar is dissolved.
4. Remove from heat.  Use a mixer to whisk on high until mixture is thick and pale.
5. Fold gently into the egg mixture the melted butter, vanilla, peaches, and blueberries.
6. Pour the cake batter into a 8-inch, buttered pan.
7. Place in a pre-heated 350 degree oven for 25-30 minutes.
8. Serve warm with ice cream or cooled.

ENJOY!